Crispy Baked Buttermilk Chicken Breasts

This is a super delicious (and healthy!) chicken recipe. It's a cinch to make & definitely a crowd pleaser! Marinating the chicken in buttermilk keeps it tender & juicy as well as giving it a mildly tangy flavor. The panko coating is light & crispy. Yum! Another plus- this is cooked in the oven, so no mess on the stove top!

Ingredients:

1 1/2-2 cups Buttermilk

4 Boneless, Skinless Chicken Breasts

2 cups of Panko Bread Crumbs

1 tsp Garlic Powder

1 tsp dried Italian Seasoning

1/2 tsp Paprika

1/2 tsp Onion Powder

Salt & Pepper, to taste

Directions:

Place the chicken breasts in a bowl.

Pour the buttermilk over the chicken breasts, flipping to coat well. Cover & place in the refrigerate to marinate for 1 hour (or up to over night).

To cook the chicken, preheat the oven to 400 degrees. In a shallow bowl, combine the Panko bread crumbs with all the seasonings. ﻿

The chicken breasts will plump up some from absorbing some of the buttermilk after marinating.

Using tongs, take 1 piece of chicken out of the butter milk (letting the excess drip off) & place in the panko mixture. Turn to coat well. Repeat with the other pieces of chicken.

Spray a casserole dish or sheet pan with nonstick cooking spray.

Place the panko coated chicken breasts into the baking dish. Lightly spray the top of each breast with the nonstick spray.

Just a quick comment, I'm pretty sure this is the same recipe I made for my family a year or so ago but I hadn't bookmarked it and I came across it again after searching for buttermilk chicken breasts.

This recipe is so easy and absolutely delicious my whole family loves it including 2 of our picky eaters. I highly recommend every who stops by here try this out!

I just came across this recipe when looking up 'buttermilk chicken breasts' and will be baking this tonight. The only changes are that we are cooking bone-in, skin-on breasts and have added Cajun spices to the Panko.Thank you for this post!